Strawberry Lemonade Cookies

Strawberry Lemonade Cookies

Made using LorAnn Strawberry Bakery Emulsion and Lemon Bakery Emulsion, these stunning Strawberry Lemonade Cookies are creamy, sweet, and packed with delicious flavor!

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Ingredients

FOR LEMON COOKIES:
½ cup butter
½ cup margarine
1 ¼ cups powdered sugar
1 egg
1 ½ teaspoons LorAnn Organic Lemon Bakery Emulsion
2 ½ cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon salt
LorAnn Yellow Liquid Gel Food Coloring
Granulated sugar - for rolling cookie dough in

FOR STRAWBERRY FROSTING:
¼ cup butter
½ cup strawberry puree
2 ½ - 3 cups powdered sugar
1 ½ teaspoons LorAnn Strawberry Bakery Emulsion

Recipe PDF

Strawberry Lemonade Cookies
R0572.pdf Download PDF

Directions

FOR LEMON COOKIE:

1
Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.
2
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, margarine, and powdered sugar until well combined.
3
Add in the egg and organic lemon emulsion and combine thoroughly.
4
Add in the flour, cornstarch, baking powder, and salt. Mix until a very soft dough forms.
5
Add in the yellow gel food coloring to dye the cookie dough and mix until satisfied. Let the dough rest for 10 minutes.
6
Portion out the dough into 3 tablespoon portions and then roll in granulated sugar. Use the bottom of a drinking glass to slowly press the dough flat.
7
Repeat with remaining dough. Arrange on the prepared baking sheet.
8
Bake at 350°F for 9-11 minutes. The cookie should no longer look wet and glossy in the middle when they come out of the oven.
9
Allow them to cool on the pan for 5 minutes before transferring to a wire cooling rack. Wait until the cookies are completely cool to frost them.

FOR STRAWBERRY FROSTING:

1
For the frosting, use your stand mixer or electric hand mixer to cream the butter until smooth.
2
Slowly add in the strawberry puree mixing until well combined.
3
Add the powdered sugar ½ cup at a time, mixing until combined before adding in more powdered sugar.
4
Repeat this step until all the powdered sugar has been added.
5
Lastly, add in the strawberry emulsion and mix until well combined.
6
Transfer the frosting to a piping bag fit with a small round piping tip. Pipe the frosting onto the cookie in a swirl, starting in the center of the cookie and working your way out.
7
Sprinkle with granulated sugar for garnish, if desired.
8
Enjoy! These cookies can be stored in the refrigerator for up to 4 days.

Products Used In This Recipe

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